YES, once again… I had leftover pumpkin purée in my fridge & you guys know I HATE letting food go to waste, so I decided to make a really simple pumpkin veggie soup, mostly because I was a bit lazy, but also because I wanted to get a quick & easy soup recipe up on the blog for you guys!
This soup is made with very minimal ingredients, but it’s packed with flavour, nutrition, antioxidants, fibre & tons of plant-based protein. It’s luscious, creamy, silky, smooth, filling, satisfying & super comforting!
When I make a lighter soup like this one, I like to make sure that my toppings are richer in healthy fats so that it’s a complete meal. My fave seeds to use are flax, chia, hemp, sunflower or pumpkin! I always sprinkle on fresh herbs to add a bit of freshness, vitamins, minerals & boost liver detoxification.
Soups like these are great because you can top them however you like & add or remove spices or veggies to suit it to your tastebuds! I think this soup would also be delicious with some crumbled walnuts or pecans, dried cranberries, raisins or tart cherries, other fresh herbs or a blend of some of your faves, fresh lemon juice, Sriracha & even some ground turkey or chicken meatballs if you want to make it a little bit heartier!
What I love most about this soup (& TBH, it was hard to choose because of how delicious it is) is the way the sweet potato & pumpkin purée come together! It’s such a yummy combo because both are thick, creamy, rich & indulgent, without feeling overly heavy & they add such a great natural sweetness to this soup that complements the savoury spices & veggies so well! Not to mention the nutritional yeast, which adds a cheesy & nutty flavour that will have you begging for seconds, literally!
I used water as my liquid for this soup, but you can totally make it even more flavourful by using veggie broth or doing half a portion of veggie broth & half a portion of water to cut back a bit on sodium content. I personally find that the soup tastes so delicious with even just water because of all the other amazing flavours that shine! But it’s totally up to you!
This soup was EVEN QUICKER for me to make because I had made a batch of sweet potatoes at the beginning of the week for meal prep! If you have sweet potatoes on hand, all the better. If not, I’ll tell you how to make ’em! You can also use any other roasted starchy veggie you may have meal prepped.
Anywho, now that we’ve got all those deets down-packed & I think by now, I must have you salivating, let’s get to the nitty-gritty!
- 1 + 1/3 cup organic pumpkin purée
- 2 medium sweet potatoes, diced & skin on
- Avocado oil spray
- 1/4 cup nutritional yeast
- 4 cups water (OR veggie broth OR 2 cups water/2 cups veggie broth to cut sodium)
- Sea salt & black pepper to taste
- 1 tsp. smoked paprika
- 4 cloves fresh garlic, minced
- 3-4 stalks celery, chopped
- 2 small white onions, sliced
- 1 tbsp. dried herbs
- TOPPINGS: Fresh cilantro & flax/chia/hemp/sunflower or pumpkin seeds!
- Preheat your oven to 425F & line a baking sheet with parchment paper.
- Place the cubed sweet potato on the parchment-lined baking sheet & season with sea salt & black pepper.
- Spray the potatoes with avocado/coconut oil & bake for 45 minutes, until cooked through & roasted.
- Add all the ingredients (except the sweet potato) to a stockpot & stir to combine.
- Heat the stockpot on high heat & bring to a boil.
- Once boiled, lower heat to medium & let simmer on for about 15 minutes, until onions & celery have softened.
- Remove the soup from the heat until the sweet potatoes are ready.
- Once the sweet potatoes are ready, add them to the soup & stir to combine for 2 minutes.
- Remove the stockpot from the heat, let cool for 10 min., add contents of the pot to your blender jug & blend until combined, thick, creamy & incorporated.
- Serve with seeds of your choice, fresh cilantro or any other toppings of your choice!
- ENJOY! 🙂
- Store leftovers in an airtight container & refrigerate.